Preparation:
Soften the gelatine in cold water.
Bring the milk to the boil with the glucose and remove from the
heat.
Add the softened gelatine.
Pour on the Callets and coating pieces.
Let them melt in the mixture.
Mix well with the spatula to remove any airbubbles (don't beat the
mixture!) or mix, avoiding creating air bubbles. (Ensure the
mixerhead is totally submerged in the liquid mixture and avoid
making any up or down movements).
Allow to cool to 35 to 40°C or place in the refrigerator. Before
use bring back to a temperature of 35 to 40°C.

Which Callebaut products are best suited to making glazing ganache?
You can make a delicious and easily worked up ganache best by using
a mixture of chocolate and coating. This results in a perfect
ganache layer with the right viscosity, taste and sheen. For the
chocolate you are best to use the base viscosities ().